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Sesame miso soy chickpeas are one of my go-tos when I want to turn some beans into something bold and tasty with just what I’ve got in the pantry. Mixing up the salty kick from miso and soy with the nutty, toasted flavor of sesame oil really takes these chickpeas someplace special you wouldn’t expect.
I reach for this anytime I need something fast that feels like a real meal. The first time I shared it at a casual veggie dinner, everyone wanted to know how it was made before we even finished eating.
Irresistible Ingredients
- 500 g chickpeas: I like going organic, they taste a bit richer
- 2 shallots: these bring a sweet touch, way milder than onions
- 1 tbsp barley miso: that's where you get a deep, savory punch
- 2 tbsp shoyu (soy sauce): try and use unpasteurized for more depth
- 2 tbsp toasted sesame oil: gives you those great roasty notes
- 2 tbsp water: to get the sauce to the right thickness
Simple Step-by-Step Directions
- Get the sauce going:
- In a bowl, gently stir together the miso, soy sauce, sesame oil, and some warm water. Smoosh the miso along the side of the bowl to help it melt in — sometimes it clumps. You want the final mix to be pretty smooth, just a bit syrupy.
- Chop shallots:
- Peel your shallots and dice them tiny so they soften up and spread their flavor as they cook. That sweetness is amazing with miso and soy.
- Sort chickpeas:
- Pop open your can or jar of chickpeas, rinse well under cold water, and drain. Don’t skip this or the sauce gets watery. Fresh cooked? Even better texture.
- Bring it all together:
- Lay the chickpeas out in a baking dish, just enough room for a single layer. Sprinkle over the chopped shallots, then pour your sauce on top. Mix everything around until all the chickpeas are coated.
- Oven time:
- Slide that dish into the oven at 200°C for about 30 minutes. Keep an eye out — the sauce will thicken and get a bit sticky while the edges of the chickpeas get golden. That’s when the flavor really pops and you’ll get a little crunch.
- Make more sauce (if you want):
- If you want things saucy, splash in a little hot or warm water and scrape up the tasty bits from the bottom of your pan. Not a must, but you’ll get even more flavor out of it this way.
Miso has become one of my favorite flavors for this dish. It’s a Japanese paste made from fermenting soybeans and barley — it just adds layers of flavor I never got with anything else. One day my daughter started calling it “magic chickpeas” because she said she didn’t understand how beans could taste that bold.
Storage and Other Uses
These chickpeas last great in the fridge for three or four days sealed up. They actually taste better after a night since everything keeps soaking up the sauce. Reheat gently in the oven at 160°C for about 10 minutes instead of microwaving so they don’t dry out.
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Fun Swaps and Tweaks
No miso in your kitchen? Try red curry paste or blend a teaspoon of ginger purée with a teaspoon of tomato paste instead. You'll get a different but super tasty vibe. For gluten-free, just go with tamari rather than regular shoyu.
How to Serve It
This is crazy flexible — I love piling it onto brown rice or quinoa for a totally satisfying bowl. Want it fresher? A side of cucumber in yogurt or adding a handful of spinach leaves (they’ll wilt from the warmth) is awesome. In the summer, I’ll toss it up as a salad with cherry tomatoes and fresh herbs, served just a bit warm.
Background & Influence
This is a mashup of old-school Mediterranean chickpea dishes and punchy Japanese umami flavors. People have cooked up chickpeas in places around the Med for ages, but tossing in Asian fermented stuff just shows how nicely these beans get along with something new and savory.
Pro Tips
- Go just past al dente with your chickpeas so they’ll soak up the sauce better
- Keep your sesame oil cold in the fridge to protect its flavor and keep it fresh
- If you’re feeling a bit fancy, stir in a spoonful of honey or maple syrup to the sauce before baking
Frequently Asked Questions
- → Can I use dried chickpeas?
Yes, soak them overnight and cook them before preparing this dish.
- → What's a good substitute for barley miso?
You can go for rice miso or white miso for a slightly different but still delicious taste.
- → How can I keep the sauce from drying out in the oven?
Watch the baking process and add a bit of water if needed to keep the mixture moist.
- → Can I toss in other veggies?
Absolutely, try adding carrots, zucchini, or bell peppers to round out the dish.
- → Is sesame oil replaceable?
Yes, olive oil works too, but sesame oil gives it a unique and authentic flavor.